Pudina matar rice

Pudina (mint leaves), they smell heavenly and it does have a lot of medicinal values as well. They say raw pudina leaves when chewed early in the morning in an empty stomach helps in bringing the cholesterol level to a control.

I visit the local farmers market (raitara santhe) once in a fortnight to buy vegetables. I use it for about 15 days and they remain fresh even after that.. that's the advantage of straight from the farm i guess and on one such visit i got about 2 big bunches of pudina leaves.. so my menu was planned, pulao, pudina matar rice and pudina parantha. Once back home i removed all the leaves from the stem and stored them in newspaper and put them into the fridge.

Lunch box time and my hubby loves green peas, so does my son. So with menu planned in advance i had to make pudina matar rice. Very easy and hassle free..

Preparation time: 15 minutes.
Cooking time: 35-40 minutes
Serves: 4

Ingredients:

1. Rice 2 cups
2. Pudina leaves 1 bunch
3. Oil
4. Jeera seeds 1tsp
5. Onions 2nos
6. Garlic cloves 9-10
7. Tomatoes 1nos
8. Green chillies 9-10 (vary according to your taste)
9. Grated coconut 1/4 cup
10. Ginger paste 1tsp
11. Cinnamon stick 1 inch
12. Water
13. Salt to taste
14. Mustard seeds 1tsp


Method: 

1. Heat oil in a pressure cooker and add mustard seeds, jeera seeds, cinnamon stick, ginger paste and saute.
2. Grind the pudina leaves along with onion, tomato, garlic cloves, coconut and green chillies to a fine paste.
3. Add this fine paste to the pressure cooker and saute well and let it boil for about 2-3 minutes till raw smell disappears.
4. Add green peas, rice, water and salt. Mix gently and well so that the rice doesnt break.
5. Cover the cooker and cook for about 2 whistles.
6. Serve hot.